Stuffed Pork Chops
Ingredients:
4 center-cut loin pork chops cut at least 1 inch thick
1/4 cup of olive oil
Salt and Pepper to taste
Ingredients For Stuffing:
3/4 cup diced celery
1/4 cup chopped onion
2 tablespoons butter
3 cups dried cornbread crumbs or dried bread crumbs
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/2 teaspoon dried, crushed sage
1/4 teaspoon poultry seasoning
1/4 cup craisins (sun-dried cranberries)
1 cup cool chicken broth
Instructions:
Turn pork chops on side and using a sharp knife slice through the pork chops horizontally to form a pocket.
In a skillet over medium-low heat, saute the celery and onion lightly in the butter until tender but not browned
Add the remaining ingredients, adding the chicken stock a little at a time and mix the dressing lightly after each addition (add just enough to make the dressing slightly moist, neither dry nor soggy)
Taste and add more salt and pepper in necessary
Stuff the pork chops with the stuffing mixture, setting the remaining stuffing aside; fasten the pocket openings with toothpicks
In a large skillet, lightly brown the pork chops over medium heat in olive or vegetable oil; turn carefully to brown both sides
Remove chops to a plate and pour off oil, if necessary
Place chops back in the skillet if the skillet is oven-proof or place the chops in a baking pan and add a few tablespoons of water or chicken stock or milk or white wine
Cover the pan and bake at 350 degrees F for about 45-60 minutes or until the chops are cooked through, tender and reach an internal temperature of 155 degrees (use your meat thermometer) - be careful not to over-cook
Place remaining stuffing in a small casserole, cover and put in oven 30 minutes before pork chops are done
Serve with pan gravy, if desired
Pan Gravy Instructions: Yield 1 cup
Remove your stuffed pork chops from the pan and place them where they will remain hot
Pour off all but 2 tablespoons of drippings
Blend into the drippings, 1-2 tablespoons of flour
Stir with a wire whisk until the flour has thickened and until well combined and smooth
Continue to cook slowly and stir constantly until light brown
Degrease the pored off drippings (spoon off the fat from the top of the drippings) adding enough milk or cream or water or chicken stock to make 1 cup and then slowly add to the pan while stirring
Simmer 2 more minutes and season the gravy with salt, pepper and other seasoning or herbs of your choice
If the gravy is too thick, thin with more stock
4 center-cut loin pork chops cut at least 1 inch thick
1/4 cup of olive oil
Salt and Pepper to taste
Ingredients For Stuffing:
3/4 cup diced celery
1/4 cup chopped onion
2 tablespoons butter
3 cups dried cornbread crumbs or dried bread crumbs
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/2 teaspoon dried, crushed sage
1/4 teaspoon poultry seasoning
1/4 cup craisins (sun-dried cranberries)
1 cup cool chicken broth
Instructions:
Turn pork chops on side and using a sharp knife slice through the pork chops horizontally to form a pocket.
In a skillet over medium-low heat, saute the celery and onion lightly in the butter until tender but not browned
Add the remaining ingredients, adding the chicken stock a little at a time and mix the dressing lightly after each addition (add just enough to make the dressing slightly moist, neither dry nor soggy)
Taste and add more salt and pepper in necessary
Stuff the pork chops with the stuffing mixture, setting the remaining stuffing aside; fasten the pocket openings with toothpicks
In a large skillet, lightly brown the pork chops over medium heat in olive or vegetable oil; turn carefully to brown both sides
Remove chops to a plate and pour off oil, if necessary
Place chops back in the skillet if the skillet is oven-proof or place the chops in a baking pan and add a few tablespoons of water or chicken stock or milk or white wine
Cover the pan and bake at 350 degrees F for about 45-60 minutes or until the chops are cooked through, tender and reach an internal temperature of 155 degrees (use your meat thermometer) - be careful not to over-cook
Place remaining stuffing in a small casserole, cover and put in oven 30 minutes before pork chops are done
Serve with pan gravy, if desired
Pan Gravy Instructions: Yield 1 cup
Remove your stuffed pork chops from the pan and place them where they will remain hot
Pour off all but 2 tablespoons of drippings
Blend into the drippings, 1-2 tablespoons of flour
Stir with a wire whisk until the flour has thickened and until well combined and smooth
Continue to cook slowly and stir constantly until light brown
Degrease the pored off drippings (spoon off the fat from the top of the drippings) adding enough milk or cream or water or chicken stock to make 1 cup and then slowly add to the pan while stirring
Simmer 2 more minutes and season the gravy with salt, pepper and other seasoning or herbs of your choice
If the gravy is too thick, thin with more stock